Horseradish Sauce Recipe

Horseradish Sauce Recipe – This simple horseradish sauce is a great condiment for steak, roast, tenderloin, or in your beef sandwiches. Made with just 4 ingredients!

Okay, y’all. You are totally going to have to trust me on this one. This is a recipe you just have to make the next time you have steak, beef roast, or beef tenderloin.

You will thank me later.

Horseradish Sauce Recipe

In my family, we call this recipe Horsey Sauce, but don’t get it confused with the Arby’s version. It’s quite different. It really is more of the consistency of a compound butter. But when you put it on top of a hot, steamy steak it just becomes a bite of pure deliciousness.

It’s so simple to make, too.

How to Make Horseradish Sauce Recipe

These are your main characters to this goodness. (I also like to add in a bit of my Stone House Seasoning!)

Start by creaming your butter.

Add in your cream cheese.

Get your butter and cream cheese all nice and creamy.

And then add in some horseradish.

Oh man, do I love horseradish. And it sure does shine in this recipe.

You should start with one big ole heaping tablespoon to begin with, cream it all together and taste it. Then if you are like me, you add another heap of it in.

Adjust it to your tastes though.

And then put it in a container and into the refrigerator until ready to serve.

You’re going to love it!

Here’s how I make my horseradish sauce recipe. Try it soon!

Horseradish Sauce Recipe

Horseradish Sauce Recipe - This simple horseradish sauce is a great condiment for steak, roast, tenderloin, or in your beef sandwiches. Made with just 4 ingredients!

Ingredients

Instructions

Cream butter and add in cream cheese. Cream together until fluffy. Stir in horseradish and Stone House Seasoning. Cover tightly with wrap and store in the refrigerator for up to a week. When ready to serve, remove from the refrigerator about 15 minutes before serving.

I cannot wait to give this a try. I really love horseradish and reach for it any time there’s beef on the menu. Even stir it into beef stew, I like it that much. This is going to be a perfect addition to our next steak dinner.

Hi Robyn,
Delicious horseradish sauce!
I wrote a few weeks ago about deep frying a prime rib roast you asked I write you back on the out come of the roast. It turned out to be the Best prime rib I ever cook. My daughter Shannon said she believes it’s the best meal she has ever had!
Your horseradish sauce was a nice compliment to the meat.
I think I’ll deep fry another roast for New Years.
Thank you Robyn and happy holidays to all!
Kathleen

We do something similar, but not tangy, for our steaks. I’ve never used it on anything else but I suppose you could.

I beat 1 cup of butter until it begins to soften just a little, add in 1 bag of organic, frozen black cherries (pitted, of course] and 1 cup of both finely and coarsely chopped walnuts, mixed together. Use slowest speed on your mixer to barely mix in the walnuts, or do it by hand.

Place the ball on a piece of waxed paper, fold it over the ball and flatten with your palms until it’s about 1/2 inch think and rectangular shaped. Then re-wrap into fresh waxed paper or parchment paper inside waxed paper and hold tight with freezer tape. Place in freezer until ready to spread on top of a steak. When I’m ready to use it, I add my salt and pepper to the steak before I spread the buttery stuff on and it melts into being pure heaven. Walnuts are so good for you, so we always buy organic. **The reason I make it into a rectangle is because it’s easier to store in the freezer than a round ball of frozen butter!